Creamy Vegan Tomato Lentil Soup
A rich and warming vegan soup made with red lentils, fire roasted tomatoes, and coconut milk. This comforting bowl is deeply nourishing and full of plant based protein.
A creamy and hearty tomato lentil soup that is deeply satisfying and easy to make.
Nutrition per serving
Ingredients
base
vegetables
aromatics
spices
liquid
oil
seasoning
Instructions
Saute the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic, cumin, and smoked paprika and cook for 1 more minute until fragrant.
Add the Base Ingredients
Pour in the crushed tomatoes, rinsed red lentils, and vegetable broth. Stir to combine and bring the mixture to a boil.
Simmer the Soup
Reduce heat to low and simmer uncovered for 20 minutes stirring occasionally until the lentils are completely soft and beginning to break down.
Add Coconut Milk
Stir in the coconut milk and season with salt. Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks.
Serve
Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh cilantro, and a squeeze of lemon juice for brightness.
Substitutions
Common mistakes
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